Mussels Rhenish style

Ingredients for 2 servings:

• 2 kg mussels
• 1 stalk(s) leek
• 1 piece(s) celeriac
• 2 onions
• 3 carrots
• 1 Pepper
• 3 liters of water
• ½ liter white wine, dry
• 3 cloves
• 5 juniper berries
• 5 allspice berries
• 2 bay leaves
• 1 tbsp olive oil
• 2 slices of black bread
• 30 g butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Cut the leek into approximately 1 cm wide slices. Peel the carrots, halve them, and cut them into approximately 1 cm wide pieces. Quarter the onions and chop them roughly. Peel the celery and cut them into approximately 1 x 1 cm cubes. Cut the chili peppers lengthwise, remove the seeds, and finely chop the pods. If you like it spicier, chop the seeds in the same way. Wash the mussels several times in cold water and remove the beards. Sort out any broken mussels and those that are open. For the mussel broth, pour 3 liters of water into a sufficiently large pot (at least 5 liters) that holds at least 5 liters. Add all the vegetables to the pot. Add the olive oil. Add the cloves, allspice, juniper berries, and bay leaf to the pot. Turn the stove on high and bring everything to a boil, then simmer gently until the vegetables, especially the carrots, are firm to the bite. Only add the white wine to the pot when the vegetables are tender. Bring the broth to a rolling boil over high heat, add the mussels to the boiling broth, and cover. After about 5-10 minutes, when they have fully opened, the mussels are cooked. Discard any mussels that have not opened. Serve the mussels in a warmed deep plate or bowl. Spread butter on the brown bread, quarter the slices, and arrange on a plate.